Chana Masala

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 46g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Bay leaf

  Spices

  ½ tsp, crumbled or 0.3g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Ginger root

  Raw

  ¾ tsp or 2g

• Garlic

  Raw

  1 ½ tsp or 4g

• Onions

  Raw

  ½ medium or 55g

• Tomatoes

  Red, ripe, raw, year round average

  ½ medium whole or 62g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Turmeric

  Spices, ground

  ⅛ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ¾ cup or 180g

• Garam Masala

  Badia

  ½ tsp or 12g

• Lemon juice

  Raw

  ¾ tsp or 4g

Directions

1. Prepare rice as per package directions. Set aside.
2. Meanwhile, in a large saucepan over medium heat, heat cumin seeds, bay leaf, and cinnamon until very fragrant, swirling around to prevent burning.
3. Add ginger and garlic, cooking fragrant; then add onions.
4. Sauté onions, stirring frequently, adding drops of water to prevent sticking, until they are translucent.
5. Add the tomatoes, coriander, turmeric, salt, and cayenne. Check for seasoning, adding more as desired. Bring to a boil.
6. Add garbanzo beans (chickpeas), cover, and reduce heat. Simmer on low for 10-15 minutes.
7. Stir in garam masala and lemon juice just before serving.
8. Serve with rice.

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• Chana Masala